blue_dolphin

Joshua McFadden and Martha Holmberg, authors of one of my favorite cookbooks, Six Seasons: A New Way With Vegetables (eG-friendly Amazon.com link), have a new book, Grains for Every Season: Rethinking Our Way with Grains (eG-friendly Amazon.com link) to be published on 12 Oct 2021. I have pre-ordered.

Yesterday, I had two types in the cupboard. Fancy Spanish and cheap Trader Joe's. Since these were going to get thoroughly mashed (and because Kinch's header notes refer to them as, "a delicacy in a $2.00 can), I went with the cheap ones. I agree on going with a shorter pasta. This particular recipe actually came to my attention when Dan Pashman recommended it as an excellent recipe for his cascatelli pasta which is a short, ridged, curly shape. Since that stuff is currently backordered 12 weeks 😮 I'll be using another shape!

I intended to make Ma Po Tofu Spaghetti, an Andrea Nguyen recipe that appeared in the NYT a while back but all of a sudden, I got hangry so I pivoted to a classic quick meal with this Bucatini with Canned Sardines & Capers from David Kinch's new book, At Home in the Kitchen. He says this pairs well with "Too Much Time" by Captain Beefheart and His Magic Band so I queued it up and had to laugh at the "can of sardines" reference!

Or look into availability of a replacement bowl and lid

I'm listening to today's episode of NPR's How I Built This - Eleven Madison Park: Daniel Humm

I'd be very happy to eat a sausage with onions, peppers and mustard for breakfast. The only problem is that I'd want to wash it down with a beer and that's something I could should not have everyday for breakfast 🙃

Any chance they were bagged separately but placed close enough to each other in the bath that there wasn’t good circulation between them?

The pickled Fresnos were a good addition. I toasted the focaccia and it was a bit too crispy but not bad at all.

I’m more amazed at the hollandaise, something I can screw up in a fully equipped kitchen!

More inspiration from Max's Sandwich Book with a riff on A Jam Sandwich in the breakfast section which he makes on white bread with mascarpone, jam and crushed up Ginger Nut biscuits. I put mine on a waffle with mascarpone, raspberry jam and crumbled sweet/spicy walnuts (V's Nuts from This Will Make It Taste Good) Fresh fruit on the side.

Love that last photo of your rig featuring Marco Polo! It’s been such a pleasure to accompany you virtually. Godspeed for tomorrow’s travels!

A mash up between the Tuna Mayonnaise, sort of... from the lunch section of Max Halley's Max's Sandwich Book, which features a chunked pork chop on a mini ciabatta dressed with tuna-mayo (a super simple tonnato enhanced with the pork's resting juices), parsley and potato chips AND Lady & Pups Pork Chop with Tuna-Sando Sauce (my favorite version of tonnato) which she serves not as a sandwich at all but with a dusting of chili flakes fried bay leaves, garlic and green olives. I retrieved a sous vide chop from the freezer, seared it off, sliced it up, piled it on a baguette spread top and bottom with tuna-sando sauce plus parsley, Castelvetrano olives and French fried onions instead of the potato chips. I had some pickled Fresno chiles that I meant to include but forgot. I didn't miss them but am curious what they might have added. It was delish and met my expectations, which were high. Max says, "There will be loads of mayo left, but there should be. Have the same thing tomorrow." So, I have a chance to rectify the forgotten Fresnos and to try this on focaccia, which is generally Max's sandwich bread of choice.

I checked my Total Wine online and they have both the Zin @ $10.97 and the Cab @ $12.59 and a red blend called Six Spot for $15.99. They seem to be pretty widely available in the grocery stores, Costco, Target, etc. in this area. The ladybug/predator theme is cute branding. I may check them out.

Roasted Cauliflower with Paprika Aioli and Soft Herbs from Bestia Made the paprika aioli last week and have been using it on sandwiches and as a dip for tater tots. A heat wave has been discouraging me from cranking up the oven in the evening so I decided I might as well make this for breakfast. Overly fussy cooking method - sear in a hot pan with garlic & oil, transfer to broiler, then back on the stove to cook with a splash of white wine before garnishing with lime zest and the herbs. A basic oven roast would be fine.

My Aldi weekly ads have prices good from Wed thru Tues. Sometimes, but not always, there are limited-time specials that also start on Wed, along with the rest of the circular. This week, they had flap steak on special for 2 days only, Wed & Thurs.

'Nduja Pizza from Bestia Toppings are fresh mozz, 'nduja, black kale, green onion, Parm and a drizzle of olive oil. Had to leave out the fennel pollen.

Curly endive and citrus salad with mascarpone yogurt, radish and celery dressed with pomegranate vinaigrette from Bestia The recipe in the book calls for coraline, described as a new version of chicory that looks like a combination of Belgian endive and frisée. I just used regular curly endive. For the citrus, I used pink grapefruit, blood orange and cara cara orange. The white blobs are a mix of Greek yogurt and mascarpone and I found it an interesting way of adding a creamy element to a citrus salad.

Fresh mozzarella, gorgonzola, black kale, sprinkle of Parm, drizzle of olive oil From a recipe in the Bestia cookbook

I’m also curious what you thought. I posted about them upthread and thought they were tasty but overwhelmingly salty.

I grew up in NY with the skinny sticks but live in So Cal where we get the stubby ones.

We received Azufrado beans in a RG bean club shipment, Q3, 2018. In the newsletter, Steve said that he first came upon these beans, prior to starting Rancho Gordo, on vacation on the coast of Nayarit. He also said that he thought they were very closely related to Italian Zolfino beans. At the time, he said they were a bean club exclusive and I don't think I've seen them listed for sale on the website.

P,B & J That's peanut butter, bacon and jalapeño 🙃 Inspired by the recipe in Max's Sandwich Book. I couldn't quite imagine the pickled peppers in this sandwich so I made a small one to see. Not bad, really. Max puts this sandwich in the breakfast section and suggests having it with a cheeky beer or, if it's really early, Campari & OJ, a morning beverage recommended by his dad because it looks like you're drinking grapefruit juice 🤣

It's really a fun book to read and get ideas from - hope you like it as much as I do!

One of my recent purchases is Max's Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread (eG-friendly Amazon.com link) by Max Halley. The author is owner of Max's Sandwich Shop in London and is obsessed with mayo. The book includes a recipe for mayonnaise followed by 18 variations and I'm pretty sure there are a few others tucked here and there in the book. For the variations, he tends to give instructions for making both a whole batch or mixing up just a small amount for a single sandwich and he's completely fine with making the variations with Hellman's. The whole mayo section is only a few pages of the book so probably not worth a purchase for that alone. That said, I highly recommend the book. Max's writing style is a hoot as is his opinionated approach to sandwiches. See below for the Tuna Melt recipe: I'm not sure I'll make a ton of the sandwiches as written but the book has given me a ton of ideas.

Same as yesterday, a Vivian Howard banana/yogurt/cereal/strawberry/spiced nut parfait...dumped into a bowl instead of prettily layered.